Hiramasa Yellowtail Kingfish (Frozen)

Smooth and delicate

Hiramasa Yellowtail Kingfish is delicious, with a clean and fresh flavor. It’s great cooked or eaten raw.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Hiramasa is its name in Japanese, and Hiramasa Kingfish is its Australian name, and they are found and farmed in both countries. This sashimi grade Hiramasa has a pale pink flesh, with large firm flakes. It has a high fat content, with a sweet, rich flavor. Creamy and smooth, it gives off fresh aromas of the sea. It’s balanced and delicate, and it’s great to eat in a variety of ways.

PREPARATION AND PAIRINGS

The Hiramasa Yellowtail Kingfish arrives to you frozen. Thaw it before using (use immediately!). You can broil, grill, or sauté your fish. Because this Hiramasa Yellowfish Kingfish is sashimi grade, so you can use a very sharp nice to slice it cleanly and eat as sashimi. You can also make a great ceviche with it.

  • Boil sliced ginger, orange juice, and chili flakes in a saucepan. Once it starts to boil, turn down to a gentle simmer, and let reduce by half.
  • Remove from heat, and strain to remove chili flakes and ginger. Set aside and let cool to room temperature.
  • Once the reduction is cooled, add in ponzu sauce, lemon juice, lime juice and honey. Mix.
  • With a very sharp knife, remove the Hiramasa Yellowtail Kingfish skin from the loin.
  • Slice the fish thinly. Gently lay them on a serving plate.
  • Cover the fish with the dressing. Make sure it gets completely covered to let the ceviche process happen.
  • Arrange some cucumber slices, green onion slices, and chopped cilantro on the plate.
  • Serve immediately. Enjoy!

Pair with a Sauvignon Blanc, a Chardonnay, or a Chablis.

A PERUVIAN CLASSIC

Originating in Peru, the South American dish, ceviche is also called cebiche, sebiche, or seviche. It’s made with fresh raw fish cured in citrus, usually lime or lemon juice. It’s usually seasoned with chili, onions, salt, coriander, aji, and other seasonings. The fish used for ceviche must be fresh, and the dish must be eaten immediately upon making to avoid food poisoning.

Store in the freezer immediately upon arrival. Once ready to us, place in the refrigerator and let it thaw inside for 12 to 16 hours. Once thawed, use immediately.

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